Soak chickpeas overnight, then cook in a heavy based pot for about 60 minutes, or until cooked.
3 cups of chickpeas, soaked overnight and cooked
1-2 wholemeal flatbread
1 cup plain yoghurt
5 cloves of garlic
1 tbs tahini
100g slivered almonds
3 ts sea salt
1 ts smoked sweet paprika
Parsley to garnish
To cook the chickpeas, first rinse well after soaking overnight (if you buy tinned you can skip this step and go straight to heating them in a pan) put soaked chickpeas in a heavy based pot and cover with water, bring to the boil and cook for about an hour. When they are soft and you can easily squash between your fingers, they are cooked.
Preheat your oven to 180c, melt the butter. Lightly toast your flatbread in the oven, then remove from the oven and brush with melted butter, sprinkle with salt and return the flat breads to the oven for a further couple of minutes, be careful not to burn them!
In a mortar and pestle, pound the garlic cloves and some salt into a smooth paste. Add to a bowl and mix in the yoghurt and tahini until well combined.
Remove the flat breads from the oven and tear into small pieces, place in a baking dish or pan. Cover with cooked (strained) chickpeas, Add a thick payer of the yoghurt dip and sprinkle with paprika.
In a small frying pan, toast the almonds in the remaining melted butter, until golden.
Pour this directly over the yoghurt and chickpea dish, sprinkle with parsley and serve immediately.
This dish is best served fresh, you can have leftovers for sure, but your bread will be soggy the next day...... though it's never stopped me!